15 MINUTE HOLIDAY CARAMELS

15 MINUTE HOLIDAY CARAMELS

Ingredients:

-1 cup butter

-1 cup brown sugar

-1 cup sugar

-1 cup corn syrup

-1 can sweetened condensed milk

-Large microwave safe glass bowl (at least 10 cup capacity)

-Wax paper

DIRECTIONS:

-Melt the butter in a large glass bowl.

-Add all ingredients except milk and stir well.

 -Add milk and stir.

-Microwave on high for 13 minutes.  To be safe, put a plate under your bowl in case it starts to boil over.

-Remove from microwave and stir again.

-Pour hot caramel into a buttered 9×13 pan and allow to cool.

-Cut into 1″x1″ squares and wrap in wax paper.

Eggnog

Eggnog

6 large eggs, plus 2 yolks
1/2 cup honey
1/4 teaspoon salt
4 cups whole milk
1 tablespoon vanilla extract
1/2 teaspoon nutmeg
1/4 cup heavy cream, whipped to soft peaks
Additional grated nutmeg for garnish

1. Combine eggs, egg yolks, honey, and salt in a heavy saucepan, whisking until well combined.
2. Pour milk in slowly and whisk until combined.
3. Turn burner on low. Stir continuously until the temperature of mixture reaches 160 degrees F. At that point it should be thick enough to coat the back of a spoon.
4. Strain your mixture through a fine sieve to remove any accidental small cooked bits of egg.
5. Add vanilla extract and nutmeg.
6. Pour into a glass pitcher or container and cover.
7. Refrigerate least 4 hours or up to 3 days before finishing.
8. When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into eggnog.
9. Garnish with a sprinkle of nutmeg.

Enjoy!

Olive Garden Zuppa Toscana Soup

Olive Garden Zuppa Toscana Soup

1 lb. ground Italian Sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp.

I think this might be the same recipe that Tricia brought to Dalton's blessing and it was good!

Grandma's Lace Cookies

Lace Cookies
Grandma LaRaine Robison


1/4 C. Butter
2/3 C. Brn Sugar
1/4 C. Crisco
1/2 C Corn Syrup
1 C.  Flour
1 C. pecans finely chopped (or more)

Preheat oven to 350 degrees
Bring butter, brn sugar, Crisco, and syrup to a boil.
Remove from heat.  Add 1 c. flour & 1 c pecans immediately.

Spoon a large Tbl. of dough on pan.  (Can get about 3 on a pan).\

Bake 350 degrees for 7-8 minutes.   Cool slightly.  Turn cookies upside down on glass bottom
to form a cup.  Serve with ice cream.

Peppermint Ice cream with chocolate drizzle - nice for Christmas